Peri-peri is the Portuguese and African name for the Malagueta chilli pepper which is used as the source of heat in the popularised spicy peri-peri sauce. We used Rose Harissa for a spicy peri-peri marinade that is tempered by the charred, creamy halloumi. This would work equally well with chicken, a meaty fish such as monkish or vegetables.

Ingredients

2tbsp Rose Harissa

1tbsp lemon juice

1tbsp red wine vinegar

2tsp dried oregano

1tsp crushed dried bay leaf

1 garlic clove, crushed to a paste

Dried birds-eye chilli flakes (optional, if you want serious heat)

2 x 250g block of halloumi

1 lemon, cut into quarters

Ingredients

2tbsp Rose Harissa

1tbsp lemon juice

1tbsp red wine vinegar

2tsp dried oregano

1tsp crushed dried bay leaf

1 garlic clove, crushed to a paste

Dried birds-eye chilli flakes (optional, if you want serious heat)

2 x 250g block of halloumi

1 lemon, cut into quarters

1

Combine all the ingredients apart from the halloumi in a bowl and stir well to combine. If using the marinade for meat or vegetables, add a few pinches of salt.

2

Remove the halloumi from its packaging and rinse under cold water. Dry with a paper towel then either cut into large cubes or 2 rectangular slabs. Place in a container and cover with the marinade. Leave to marinate for 2 hours, or ideally overnight.

3

Grill on a hot BBQ, or in a griddle pan, until the outsides have coloured and crisped up and the halloumi feels soft to the touch. You can drizzle any remaining marinade over the halloumi as it cooks.

4

Remove from the grill, squeeze lemon juice over the top and serve immediately.

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